Print

Cozy Smoked Gouda Baked Mac and Cheese with Panko Crust

cozy smoked gouda baked mac and cheese with panko crust - featured image
Print Recipe

This creamy, smoky mac and cheese features a trio of cheeses—smoked gouda, sharp cheddar, and cream cheese—topped with a crispy panko crust. It’s the ultimate comfort food for cozy nights and special occasions.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 cup (240ml) heavy cream
  • 2 cups (226g) smoked gouda, shredded
  • 1 1/2 cups (170g) sharp cheddar, shredded
  • 4 ounces (113g) cream cheese, softened
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (100g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Cook pasta in salted boiling water until al dente, about 1 minute less than package directions. Drain (do not rinse).
  3. In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes until smooth and slightly nutty.
  4. Slowly whisk in milk and heavy cream. Cook, whisking constantly, until thickened (3-4 minutes). Reduce heat to low.
  5. Add cream cheese, whisk until melted. Gradually add smoked gouda and cheddar, whisking until smooth. Stir in mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
  6. Combine pasta and cheese sauce, folding gently until coated.
  7. Transfer to prepared baking dish. In a small bowl, mix panko, melted butter, and Parmesan. Sprinkle evenly over pasta.
  8. Bake for 20-25 minutes until bubbly and golden. Let rest 5-10 minutes before serving. Garnish with parsley if desired.

Notes

Shred your own cheese for smooth sauce. Undercook pasta slightly to avoid mushiness. Let the dish rest after baking to set the sauce. For make-ahead, assemble without panko, refrigerate up to 24 hours, then add panko and bake (add 10 minutes). Freezes well unbaked for up to 3 months.

Nutrition

Keywords: smoked gouda mac and cheese, baked mac and cheese, panko crust, comfort food, fall recipe, winter recipe, holiday side dish

Find it online: https://gleamgulp.com/cozy-smoked-gouda-baked-mac-and-cheese-with-panko-crust/